Fried Zucchini Recipe: Paleo Fritters

I made these zucchini cakes the other day for dinner. They were so good! I loved having something different to eat for breakfast and even lunch or dinner. It is great to have healthy fats, protien and low glycemic vegetables all in one. These are so easy and taste great. I forgot to save any for my husband and he was sad but I will just have to make them again.

Beat the eggs and the flax seeds in a bowl and let sit for 5 minutes. Place the shredded zucchini in a clean tea towel, evenly and press it firmly to remove the water. Add the zucchini, salt, pepper, garlic, paprika, and coconut flour and mix well. Form the zucchini mixture into 2 inch round and 1 inch thick patties and place on a plate. Melt the fat in a frying pan over medium heat. Add 2 or 3 patties and cook for 2 minutes on each side until golden brown. Place the cooked ones on a paper towel and repeat until all the patties are fried. Serve and and enjoy.

I grew up eating southern comfort food and battling the bulge. After college I lost 90 lbs on a low fat diet and cardio exercise. Inspired by my success, I wanted to help others and became a personal trainer for many years. On the outside I looked good but was battling sugar cravings and hunger. In 2010, after years of yo-yo dieting, I was diagnosed with Hashimotos thyroiditis an autoimmune disease where the body attacks its self.

In addition to thyroid medication, I adopted a gluten free and Paleo diet that is higher in fat and lower in carbs which helped my energy, blood sugar and happy moods. Along my healing journey I started to become aware of chemicals in my home and personal care routine and I found natures answer: essential oils that helped me in so many ways physically and emotionally (learn more here).

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Hi Caitlin! Thank you so much for all your emails/newsletters. I just bought 2 organic zucchinis, and I have all the ingredients in my pantry to make these fritters! I can’t wait to make them. I will let you know what I think, but I already know I will love them! Best regards, Andi